/ Grilled cheese curry with mushrooms

2


100g
1
1
1/2
1
1


1
10g
A 200ml
A50g
A 1

2

2




1.

2.

3. (2) (A) 15

4.

5. (4) 18010-15

6.



Grilled cheese curry with mushrooms
Servings: 2

INGREDIENTS:
100g ground pork
1 pack shimeji mushroom
1 pack eryngii mushroom (diced)
1/2 onion (diced)
1 tomato (diced)
1 clove garlic (minced)

Some salt
Some pepper
1 teaspoon vegetable oil
10g butter

200ml water
50g curry roux (chopped)
1 teaspoon worcestershire sauce

2 bowls steamed rice
Some shredded cheese
2 eggs
Some Italian parsley (chopped)
Some black pepper

PREPARATION:
1. Heat vegetable oil in a pan and stir garlic and ground pork over medium heat. Season with salt and pepper.

2. Add diced onions, tomatoes, shimeji, eryngii and butter into the pan. Cook until onions soften.

3. Add water, curry roux, and Worcestershire sauce into the pan and bring to a boil. Turn the heat to low and shimmer for 15 minutes with a lid on.

4. Take off the lid and turn back the heat to medium. Stir to reduce.

5. Put steamed rice in an oven-safe dish. Put shredded cheese. Spoon curry (4) over the rice. Make a little dent in the center where you put an egg into. Place the dish in a toaster oven. Bake 10 to 15 minutes at 180 (355F).

6. Sprinkle with some Italian parsley.

7. Enjoy!

#TastyJapan

#

MUSIC
Licensed via Audio Network